Our 14 Best Deviled Egg Recipes

Rach loves deviled eggs, so it's no surprise that National Deviled Egg day is a pretty big deal here at the show. To celebrate, we've compiled 14 of our favorites (including master chef Jacques Pepin's mother's recipe "Eggs Jeannette") for you to make at home!

Pimiento Cheese Deviled Eggs

Rachael Ray Show

The hot sauce makes these eggs a little spicy while the pimientos give them a hint sweetness for balance. They're filled with sharp cheddar cheese, tangy mustard and creamy mayo. Make 'em pretty on your platter by topping them off with a thin slice of green olives with pimiento.

Sour Cream and Onion Stuffed Eggs

Rachael Ray Show

These wonderful bites require a bit more work than the standard scoop/mix/fill process since you have to caramelize the onions first. But trust us, it's worth it! Besides, anything with caramelized onions is sure to be a hit.

Farmer's Breakfast Deviled Eggs

Rachael Ray Show

Bacon, eggs and potatoes — what comes to mind when you hear those words? Breakfast! The most important meal of the day has been condensed into bite-size deviled egg form and we're not sorry. Did we mention they're topped with crunchy potato sticks?

Green Migas Deviled Eggs

Rachael Ray Show

Leave it to our girl Rach to create a Tex-mex style deviled egg! This one has creamy avocado, juicy tomatoes, spicy jalapeños and fresh cilantro. Garnish with crunchy tortilla chips for a bit of flair.

Curry and Chutney Deviled Eggs

Rachael Ray Show

Bet you never had a spicy curry deviled egg before! This variation is filled with all the good stuff — tangy Greek yogurt, mustard, curry, mango chutney and spicy red chilies. Garnish with minced chives and a slice of red chili pepper (so your guests know it's going to be a hot one).

Emeril Lagasse's Spanish-Style Deviled Eggs with Pimenton and Manzanillo Olives

Rachael Ray Show

Emeril Lagasse created the perfect hors d'oeuvre for your next classy event. These beauties are made with pimento-stuffed Spanish Manzanillo olives and smoked Spanish paprika (aka pimentón).

Dirty Martini Eggs

Rachael Ray Show

You've probably already guessed what makes these hors d'oeuvres so special... and no, it isn't the vodka! It's the blue cheese-stuffed olives (okay, maybe you didn't guess that... we'll cut you some slack). A dash of Worcestershire and hot sauce send these over the top!

Pesto Deviled Eggs

Rachael Ray Show

These pretty jewels will have you green with envy. (Ha, see what we did there?!) Make the pesto first with fresh parsley, fragrant basil, spicy chili peppers, toasted pine nuts and nutty parmesan cheese. Yum!

Greek Deviled Eggs

Rachael Ray Show

Feta cheese, Greek yogurt, capers, Kalamata olives, sundried tomatoes, you name it, it's all in there!

Pimiento Olive-Stuffed Deviled Eggs

Rachael Ray Show

If you haven't noticed by now, we really love to stuff deviled eggs with pimientos and olives. They just go together perfectly. What makes this variation stand out from the rest is the addition of crunchy sweet and tangy pickle relish.

Bloody Mary Tipsy Deviled Eggs

Rachael Ray Show

Two brunch faves are combined to create these slightly spicy, yet kind of tipsy deviled eggs! They're filled with cool crème fraîche, tangy horseradish, vodka and topped with crunchy celery.

Jacques Pepin's Deviled Eggs with Trout Caviar

Rachael Ray Show

Caviar anyone? These are the most unique (and pretty) deviled eggs you'll ever see. Chef Jacques Pepin mixes cream cheese, mayonnaise, mustard and a bit of trout caviar into these eggs. Top them with the pretty trout caviar for an impressive spread.

Jacques Pepin's Oeufs Jeannette (Eggs Jeannette)

Rachael Ray Show

Chef Jacques Pepin puts a warm twist on classic deviled eggs that was inspired by his mother. The eggs are split in half and browned in a well-oiled skillet stuffed-side down. Spoon the tangy mustard dressing over the warm eggs to serve.

Old Bay Dilly Deviled Eggs with Crab

Rachael Ray Show

Crabcakes are old news... try these incredible seafood eggs instead! They're filled with crunchy celery, tangy mustard, spicy hot sauce, Old Bay seasoning and juicy lump crabmeat.